Beer pickled onions

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This beer pickled onions recipe from Paul Foster makes a delicious, tart side course, perfect for serving with fish. The pickled flavour will improve over 48 hours and any leftovers can be stored in a sterilised jar in the fridge for up to 3 weeks.

First published in 2015





Peel the onions and cut into quarters. Break each quarter down into petals by separating the individual layers
Combine the beer, vinegar, sugar, honey, juniper and thyme in a small pan and bring to the boil. Add the onions and remove from the heat
Cover tightly with cling film as this will allow the onions to steam and soften slightly in the liquid. Leave the onions to cool in the liquid before serving at room temperature
First published in 2015

Focused, skilled and intelligent, Paul Foster works with the materials he has around him to create extraordinary dishes which sing with a vibrancy perfectly in tune with their surroundings.

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